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Cubano Sandwich

The Cubano is Miami and Tampa's gift to the sandwich canon, slow-roasted mojo pork, sliced ham, Swiss cheese, pickles, and yellow mustard pressed between Cuban bread until the outside is really crisp and the cheese inside has.
byKalle Bergman
TRAVEL, HOTELS & RESTAURANTS
WHAT'S NEW

Honey Glazed Cornish Hens

Halved Cornish hens are basted with a glaze made from melted butter, honey, soy sauce, cinnamon, cumin, and turmeric, then roasted on racks at 400 degrees for 30 to 40 minutes. Frequent basting throughout the roasting process.
byAnne Mooney

Baked Salmon

Baking salmon is one of the simplest ways to cook fish, requiring minimal attention and producing consistently moist results. A brief stint at high heat gives you a slightly caramelized exterior with a silky interior. Pull it at 125°F and let carryover heat finish the job.
byHonest Cooking

Moroccan Lentil Salad

A Moroccan salad of Beluga lentils, dried apricots, bell pepper, cucumber, parsley, and mint. Dressed with olive oil, lemon, vinegar, cumin, coriander, cinnamon, and turmeric.
byMaike Holland

Greek Turkey Burgers

Turkey burgers get a Mediterranean makeover with feta, sun-dried tomatoes, and oregano. Topped with tzatziki and crisp cucumber, these are neither dry nor boring.
byHonest Cooking
COOKING SCHOOL
DRINKS

Midsummer Peach Cider Cocktail

Midsummer peach cider cocktail with Rekorderlig Pear Cider, cachaca, and peach liqueur. Three ingredients, served over ice. Fizzy, sweet, and deceptively strong.
byHonest Cooking

Pomegranate Smoothie

Pomegranate juice blended with bananas, yogurt, and honey, topped with pomegranate seeds. Four real ingredients. Thick, tart, and a deep purple.
byChiChi Dodoo
NEWEST RECIPES

Tomato and Green Bean Salad

Tomato and green bean salad with cherry tomatoes, red onion, red wine vinegar, olive oil, and fresh basil. Blanched beans with a snap, dressed sharp and bright.
byEwa Sack

Sour Cherry Cake

A no-bake sour cherry cake with rum-dipped ladyfingers, cream cheese and cherry filling set with gelatin, and whipped cream on top. Chilled overnight in a springform pan.
byTamara Novakoviç

Grilled Beet and Arugula Salad

Beets wrapped in foil with olive oil and grilled for forty-five minutes, peeled, sliced, and served over arugula with truffle balsamic glaze. Three ingredients, one big flavour.
byRobin Runner

Heirloom Tomato Crostini

Grilled baguette rubbed with raw garlic, spread with herbed ricotta, and topped with thick-sliced heirloom tomatoes. Simple, seasonal, dependent on good tomatoes.
byDeena Wachtel

BBQ Turkey Burgers

Turkey burgers get a bad reputation because most people treat them like beef burgers, which they are not. Turkey is leaner, blander, and dries out faster - so you have to build the flavor and moisture into the patty itself.
byHonest Cooking

Grilled Swordfish with Salsa Verde

Swordfish is the steak of the sea - dense, meaty, and substantial enough to stand up to a grill without falling apart. A bright Italian salsa verde made from parsley, capers, anchovy, and good olive oil is the classic pairing.
byKalle Bergman

Easy Grilled Jerk Chicken

Jerk chicken is Jamaica in a single bite - fiery Scotch bonnet heat, warm allspice, thyme, and a charred crust that gives way to juicy, deeply seasoned meat. Real jerk is not just hot. The spice blend is complex and layered.
byKalle Bergman

Grilled Vegetable Platter with Halloumi

Grilled vegetables are the side dish that steals the show when done right - charred, smoky, and concentrated in flavor in a way raw vegetables never achieve. Add thick slabs of halloumi cheese that sear on the grill without melting.
byKalle Bergman

Strawberry Crumb Bars

Three-layer strawberry crumb bars with a cake base, diced strawberry filling, and cold streusel on top. Baked in a 9x13 pan for an hour. Lifted out by parchment overhang.
byChris Scheuer

Sheet Pan BBQ Chicken Thighs

BBQ chicken thighs on a sheet pan are the answer to wanting that sticky, smoky, caramelized barbecue flavor without firing up the grill. The thighs roast until the skin crisps, then get brushed with sauce and finished under the broiler for a glaze that is almost charred.
byKalle Bergman
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